TR201614516A2 - HIBISCUSED CHEESE AND PRODUCTION METHOD - Google Patents
HIBISCUSED CHEESE AND PRODUCTION METHOD Download PDFInfo
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- TR201614516A2 TR201614516A2 TR2016/14516A TR201614516A TR201614516A2 TR 201614516 A2 TR201614516 A2 TR 201614516A2 TR 2016/14516 A TR2016/14516 A TR 2016/14516A TR 201614516 A TR201614516 A TR 201614516A TR 201614516 A2 TR201614516 A2 TR 201614516A2
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- cheese
- hibiscus
- production method
- production
- milk
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 235000013351 cheese Nutrition 0.000 claims abstract description 29
- 241000218033 Hibiscus Species 0.000 claims abstract description 24
- 235000005206 Hibiscus Nutrition 0.000 claims abstract description 19
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 230000000249 desinfective effect Effects 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000007858 starting material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 235000019568 aromas Nutrition 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 240000004153 Hibiscus sabdariffa Species 0.000 description 4
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 description 4
- 239000012267 brine Substances 0.000 description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000000987 immune system Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000020200 pasteurised milk Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 229940108461 rennet Drugs 0.000 description 2
- 108010058314 rennet Proteins 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000019728 animal nutrition Nutrition 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Natural products C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 231100000304 hepatotoxicity Toxicity 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 230000002475 laxative effect Effects 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000007056 liver toxicity Effects 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
ÖZET Hibiskuslu Peynir Ve Üretim Yöntemi Buluş, standart Peynir üretim yönteminden farklı olarak, Hisbiskus bitkisinin çiçeklerinin kurutulup, ayıklanıp, temizlenip, dezenfekte edilip 15 dakika sıcak su içerisinde bekletilerek elde edilen hibiscus özütünün Peynir üretiminin pastörizasyondan aşamasından sonra ağırlıkça % 5 hibiskus bitkisi özütünün ilave edilerek üretilen Hibiskuslu Peynir Ve Üretim Yöntemi ile ilgili olup, peynir ve peynir çeşitlerine fonksiyonel özellik, renk ve değişik aromalar kazandırmak için geliştirilmiştir.SUMMARY Hibiscus Cheese and Production Method The invention is different from the standard Cheese production method, the hibiscus extract is obtained by drying, sorting, cleaning, disinfecting the flowers of the Hisbiskus plant, and soaking in hot water for 15 minutes. It is related to Cheese with Hibiscus and its Production Method and has been developed to give functional properties, colors and different aromas to cheese and cheese varieties.
Description
TARIFNAME HIBISKUSLU PEYNIR VE ÜRETIM YÖNTEMI Teknik alan Bulus, gida sanayisinde standart peynir üretim yönteminden farkli olarak, hibiskus bitkisinin çiçeklerinin kurutulup, ayiklanmasi, temizlenip, dezenfekte edilerek 15 dakika sicak su içerisinde bekletilerek özütünün alinip belirli ölçülerde pastörize edilmis süte ilave edilerek üretilen Hibiskuslu Peynir Ve Üretim Yöntemi ile ilgilidir. DESCRIPTION HIBISCUS CHEESE AND PRODUCTION METHOD technical area The invention, unlike the standard cheese production method in the food industry, Drying, sorting, cleaning and disinfecting the flowers of the hibiscus plant by keeping it in hot water for 15 minutes, extracting it and Cheese with Hibiscus and produced by adding pasteurized milk It is related to the Production Method.
Teknigin bilinen durumu Peynir, süt proteini kazeinin peynir mayasi ve/Veya peynir kültürü ile pihtilastirilmasi ve bu pihtidan peynir suyunun ayrilmasiyla elde edilen fermente bir süt ürünüdür. State of the art Cheese, milk protein casein with rennet and/or cheese culture fermented product obtained by coagulating and separating the whey from this clot. it is a dairy product.
Asagida klasik peynir üretimi sematize edilmistir. Çig süt +2 ile +4 derecede sogutma tankinda biriktirilir. Classic cheese production is schematized below. Raw milk is stored in the cooling tank at +2 to +4 degrees.
F ilitreden geçirilen süt 72 0C 20 saniyede pastörize edilir. The milk passed through the filter is pasteurized at 72 0C in 20 seconds.
Kalsiyum klorür ve peynir kültürü eklenir. 33 °C 45-60 dakika mayalanmaya birakilir. 55 °C su ile PAS alinmasi islemi yapilir. Calcium chloride and cheese culture are added. It is left to ferment at 33 °C for 45-60 minutes. Whey is removed with 55 °C water.
Daha sonra teleme haline gelen süt baskiya alinir. Then, the milk that has become curd is put under pressure.
Gramajinda kesilen teleme kaliplara yerlestirilir 2-4 atu de 1 saat presleme yapilir. Curd cut in its weight is placed in molds. Pressing for 1 hour at 2-4 atu makes.
Presden çikartilan peynir 10 derece 18-21 bomelik tuzlu suda 2 gün salamura Salamuradan çikartilan peynir 45 gün 8-12 OC, %75-80 nemli ortamda olgunlastirilir Tropikal ve subtropikal iklimlerde yetistirilebilen Kerkede (Hibiscussabdariffa L.), Malvaceae familyasindan, tek yillik çalimsi bir bitkidir. Ingiltere°de Roselle, F ransa”da I°Oiselle, Arap ülkelerinde Kerkedah, Taylantita Krachiapdoeng, Bati Sudanjda Bissap, Jamaica'da Spanish olarak bilinmektedir. Gida, kozmetik, bitkisel boya, tibbi ilaç sanayi ve hayvan beslenmesinde yogun bir sekilde kullanilmaktadir Tibbi kullanimi yönüyle Özellikle Hibiscussabdariffa L., 300 Hibiscus türü arasinda ön plana çikmistir Hibiscus, Saglik açisindan birçok fonksiyonel özelliklere sahiptir; -Kolesterolü ve tansiyonu düsürüp bagisiklik sistemini güçlendirir, -Antioksidan özelliklere sahiptir, -Mide kanserine karsi koruma saglamaktadir. -Bagirsaklarda gaz olusumunu engellemektedir. - Bitkinin çanak yapraginin özü, içerdigi polifenoller ve özellikle karaciger toksisitesine karsi koruma saglayan protocatechuic asit nedeniyle lösemi hastaliginin tedavisinde kullanilmaktadir. -Tip 2 diyabette yüksek kan basincini düsürmektedir. -Sindirim sistemini iyi çalismasini saglar. - Kafeinsiz olan ve yüksek C vitamini içeren hibiskus bitkisi bagisiklik sistemini güçlendirici etkiye sahiptir ve vücuttaki sisligi alir. -Içerdigi zengin magnezyum ve malik asit dolayisiyla güçlü bir laksatiftir. - Geleneksel olarak bogaz agrisinin giderilmesi ve yaralarin iyilestirilmesinde bir antiseptik olarak tibbi amaçlarla da kullanilmaktadir. -Kilo vermeye yardimcidir. -Iyi bir demir deposu olup grip ve öksürükte nefes açici olarak da kullanilmaktadir. -Kalp ve karaciger hastaliklarina karsi faydali oldugu da ifade edilmektedir. The cheese extracted from the press is brine for 2 days in 10 degrees 18-21 bomelik salt water. Cheese extracted from brine 45 days at 8-12 OC, 75-80% humidity environment matured Kerke (Hibiscussabdariffa) that can be grown in tropical and subtropical climates L.) is an annual shrub from the Malvaceae family. Roselle in England, I°Oiselle in France, Kerkedah in Arab countries, Taylantita Krachiapdoeng, West It is known as Bissap in Sudan and Spanish in Jamaica. food, cosmetics, It is extensively used in vegetable dye, pharmaceutical industry and animal nutrition. In particular, Hibiscussabdariffa L., 300 It has come to the fore among the Hibiscus species. Hibiscus has many functional properties in terms of Health; - Cholesterol and It lowers blood pressure and strengthens the immune system, -Antioxidant properties -Provides protection against stomach cancer. - Gas in the intestines prevents its formation. - The extract of the sepals of the plant, the polyphenols it contains and especially protocatechuic acid, which provides protection against liver toxicity It is used in the treatment of leukemia. - In type 2 diabetes lowers high blood pressure. - It makes the digestive system work well. - The hibiscus plant, which is caffeine-free and contains high vitamin C, improves the immune system. It has a strengthening effect and removes the swelling in the body. - Rich in magnesium and malic acid, so it is a powerful laxative. - Traditionally, sore throat It is also used for medicinal purposes as an antiseptic in the removal and healing of wounds. is used. - It helps to lose weight. -It is a good iron store and flu and It is also used as an inhaler in cough. -Heart and liver diseases It is also stated that it is beneficial.
Bulusun temel amaci peynir gibi her kesimden tüketicinin tercih ettigi bir süt ürününe fonksiyonel Özellik kazandirmak ve bitkinin renginin ve aromasinin cezbedici olmasi dolayisiyla özellikle çocuklarin peyniri severek tüketmelerini saglamaktir. The main purpose of the invention is to produce milk preferred by consumers from all walks of life, such as cheese. to give functional properties to the product and to enhance the color and aroma of the plant. Since it is attractive, it is especially necessary for children to consume cheese with love. is to provide.
Bulusun tanimi Basvuruya konu olan Hibiskuslu peynir ve çesitlerinin içerisinde, hibiskus bitkisi (Hibiscussabdariffa L.) özütü bulunmaktadir. Definition of the invention Among the Hibiscus cheese and varieties that are the subject of the application, the hibiscus plant (Hibiscussabdariffa L.) extract.
Geleneksel peynir üretiminden farkli olarak su islemler uygulanmistir. Different from the traditional cheese production, water processes were applied.
Hibiskusilu peynir üretiminde kullanilacak Hibiskus bitkisinin üretime hazir hale getirilmesi amaciyla çiçek kisminin kurutulup ayiklanmasi, temizlenip dezenfekte edilerek 15 dakika sicak su içerisinde bekletilerek özütünün alinip belirli oranlarda (istenilen aroina yogunluguna göre) peynir üretiminde kullanilacak pastörize edilmis süte ilave edilmesi gerekmektedir. Making the Hibiscus plant to be used in the production of hibiscus cheese ready for production. Drying and sorting of the flower part, cleaning and disinfecting in order to bring by keeping it in hot water for 15 minutes, extracting it and ratios (according to the desired aromatic density) to be used in cheese production. It should be added to pasteurized milk.
Hibiskuslu Peynir Ve Üretim Yönteminde; Üretimde kullanilacak inek sütü 2 - 4 °C°deki sogutma tankinda biriktirilir. Filtreden geçirilerek 72 °C°de 20 saniye pastörize edilir. Pastörizasyondan sonra süte belirli oranlarda hibiskus özütü ilave edilerek pihtilasmasi saglanir. Pihtilastirilan sütün 15 dakika kaynatilmasindan sonra %2 oraninda tuz (NaCI) ilave edilir. Ardindan pihti 42-43 OC°ye sogutularak 0/0 1 oraninda olacak sekilde starter kültür (Streptococcusthermophilusve Lactobacillusdelbrueckiissp. bulgaricus) pihtiya ilave edilir ve karistirilir. Daha sonra teleme haline gelen süt baskiya alinarak 1 gün boyunca presleme yapilir. Preslemesi yapilan peynir iki sekilde tüketime hazirlanmaktadir. Taze olarak tüketilecekse paketleme islemi yapilarak piyasaya sürülür. Taze tüketilmeyecekse önceden tuz ile 18-21 boine derecesine sahip salamura çözeltisi hazirlanarak presten çikartilan peynir 10 °C5deki salamura solüsyonunda olgunlastirilir ve böylece tüketime sunulur. In Hibiscus Cheese and Production Method; Cow's milk to be used in production 2 - 4 It is collected in the cooling tank at °C. Passed through the filter for 20 seconds at 72 °C. is pasteurized. After pasteurization, hibiscus extract is added to the milk in certain proportions. coagulation is ensured. After boiling the coagulated milk for 15 minutes then 2% salt (NaCl) is added. Then the clot to 42-43 OC starter culture at a rate of 0/0 1 by cooling (Streptococcusthermophilus and Lactobacillusdelbrueckiissp. bulgaricus) phlegm added and mixed. Then the milk, which became curd, was put under pressure and 1 Pressing is done throughout the day. Pressed cheese can be consumed in two ways. is being prepared. If it is to be consumed fresh, it must be packaged and put on the market. is driven. If it is not to be consumed fresh, it has a 18-21 boine degree with salt beforehand. The cheese, which is removed from the press by preparing a brine solution, is in brine at 10 °C. It is matured in its solution and thus offered for consumption.
Hibiskuslu Peynir Ve Üretim Yönteminde; geleneksel üretim tekniklerinden farkliligi bu peynir yapiminda peynir mayasinin kullanilmadan üretimin gerçeklestirilmis olmasidir. In Hibiscus Cheese and Production Method; traditional production techniques The difference is that in this cheese making, the production is done without using rennet. that it has been accomplished.
Hibiskuslu Peynir Ve Üretim Yöntemi için önerilen bilesimler (0/0 Kütlece ); süt (%92), Starter kültür(% 1), tuz (% 2), Hibiskus özütü (% 5), seklindedir. Recommended compositions for Hibiscus Cheese and Production Method (0/0 Mass); milk (92%), Starter culture (1%), salt (2%), Hibiscus extract (5%).
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2016/14516A TR201614516A2 (en) | 2016-10-14 | 2016-10-14 | HIBISCUSED CHEESE AND PRODUCTION METHOD |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2016/14516A TR201614516A2 (en) | 2016-10-14 | 2016-10-14 | HIBISCUSED CHEESE AND PRODUCTION METHOD |
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| Publication Number | Publication Date |
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| TR201614516A2 true TR201614516A2 (en) | 2016-12-21 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691658A (en) * | 2017-11-09 | 2018-02-16 | 云南乍甸乳业有限责任公司 | A kind of preparation method of cattle and sheep breast mixing rose cheese |
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2016
- 2016-10-14 TR TR2016/14516A patent/TR201614516A2/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691658A (en) * | 2017-11-09 | 2018-02-16 | 云南乍甸乳业有限责任公司 | A kind of preparation method of cattle and sheep breast mixing rose cheese |
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